微波作用下合成食品添加剂没食子酸丁酯  

Synthesis of food additive butyl gallate by microwave

作　　者：杨建明[1] 谢放华[1] 刘嘉慧[1] 郭鑫鹏 黄美娟[1] 

机构地区：[1]湘潭大学化工学院,湖南湘潭411105

出　　处：《食品与发酵工业》2017年第5期154-159,共6页Food and Fermentation Industries

基　　金：湖南省教育厅开放基金(15K124)

摘　　要：在微波作用下以没食子酸和正丁醇为原料,以对甲苯磺酸为催化剂,合成没食子酸正丁酯(BG)。考察了微波辐射功率、催化剂用量、醇酸摩尔比、反应温度、反应时间对BG产率的影响。在单因素实验的基础上,运用响应曲面法的Box-Behnken模式优化工艺条件,得到最佳工艺参数为:催化剂用量1.06 g,物料摩尔比1∶10.94,反应温度125.31℃,反应时间26.97 min,此时BG产率的预测值为88.41%。对产物进行元素分析和红外光谱分析,结果表明,在微波加热条件下成功合成食品添加剂没食子酸丁酯。Butyl gallate（BG） was synthesized by microwave with acid and butyl alcohol as raw materials and tol- uene sulfonic acid as the catalyst. The effects of microwave irradiation power, catalyst dosage, molar ratio of gallate to alcohol, reaction temperature and time on the yield of BG were investigated. On the basis of single factor experiment, the process conditions were optimized by response surface method Box-Behnken model and the optimization results were showed that at the conditions of catalyst 1.06 g, the molar ratio 1： 10.94, reaction temperature 125.31 ℃, re- action time 26.97 min, the yield of BG could reach 88.41%. Element analysis and the infrared spectrum results showed that Butyl gallate （BG） was successfully synthesized. This method has the advantages of low energy consump- tion, short reaction time, high yield and simple process.

关 键 词：没食子酸 没食子酸正丁酯(BG) 微波 响应曲面法 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]